Monkfish Fra Diavolo with Linguine
By America's Test KitchenPublished on August 22, 2007
Time
50 minutes
Yield
Serves 4 to 6
Ingredients
1 pound monkfish fillet, cut into 1-inch pieces1 teaspoon crushed red pepper flakes (or more, to taste)6 tablespoons extra-virgin olive oil 1 ½ tablespoons table salt ¼ cup Cognac or brandy4 tablespoons minced garlic (about 12 medium or 8 large cloves)½ teaspoon granulated sugar 1 (28-ounce) can diced tomatoes, drained1 cup medium-dry white wine such as Sauvignon Blanc¼ cup minced fresh parsley leaves 1 pound linguine or spaghetti
Before You Begin
Don’t be alarmed if the monkfish sticks to the pan initially; it will loosen after the cognac has been added and flamed. One teaspoon of red pepper flakes will give the sauce a little kick, but add more to suit your taste.
Instructions
- Bring 4 quarts water to rolling boil, covered, in large Dutch oven or stockpot.
- While water is heating, heat 12-inch heavy-bottomed skillet over high heat for 4 minutes. Meanwhile, toss monkfish, half of red pepper flakes, 2 tablespoons olive oil, and 3/4 teaspoon salt in medium bowl. Add monkfish to skillet and quickly spread in single layer; cook, without stirring, until bottom of monkfish turns spotty brown, about 30 seconds. Off heat, stir to turn monkfish, and add cognac; let stand off heat until cognac warms slightly, about 5 seconds, and return pan to high heat. Wave lit match over skillet until cognac ignites; shake skillet until flames subside, transfer monkfish to medium bowl, and set aside.
- Off heat, cool now-empty skillet 2 minutes; return to burner and reduce heat to low. Add 3 tablespoons olive oil and 3 tablespoons garlic; cook, stirring constantly, until garlic foams and is sticky and straw-colored, 7 to 10 minutes. Add remaining red pepper flakes, 3/4 teaspoon salt, sugar, tomatoes, and wine; increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes. Stir in reserved monkfish and accumulated juices, remaining 1 tablespoon garlic, and parsley and simmer until monkfish has heated through, about 1 minute longer. Off heat, stir in remaining 1 tablespoon olive oil.
- While sauce simmers, add linguine or spaghetti and remaining 1 tablespoon salt to boiling water, stir to separate pasta, cover, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta. Transfer drained pasta back to now-empty Dutch oven or stockpot; add about 1/2 cup sauce (without monkfish) and 2 to 3 tablespoons reserved pasta cooking water; toss to coat. Divide pasta among warm serving bowls, top with a portion of sauce and monkfish, and serve immediately.
Time
50 minutesYield
Serves 4 to 6Ingredients
1 pound monkfish fillet, cut into 1-inch pieces
1 teaspoon crushed red pepper flakes (or more, to taste)
6 tablespoons extra-virgin olive oil
1 ½ tablespoons table salt
¼ cup Cognac or brandy
4 tablespoons minced garlic (about 12 medium or 8 large cloves)
½ teaspoon granulated sugar
1 (28-ounce) can diced tomatoes, drained
1 cup medium-dry white wine such as Sauvignon Blanc
¼ cup minced fresh parsley leaves
1 pound linguine or spaghetti
Ingredients
1 pound monkfish fillet, cut into 1-inch pieces
1 teaspoon crushed red pepper flakes (or more, to taste)
6 tablespoons extra-virgin olive oil
1 ½ tablespoons table salt
¼ cup Cognac or brandy
4 tablespoons minced garlic (about 12 medium or 8 large cloves)
½ teaspoon granulated sugar
1 (28-ounce) can diced tomatoes, drained
1 cup medium-dry white wine such as Sauvignon Blanc
¼ cup minced fresh parsley leaves
1 pound linguine or spaghetti
Ingredients
1 pound monkfish fillet, cut into 1-inch pieces
1 teaspoon crushed red pepper flakes (or more, to taste)
6 tablespoons extra-virgin olive oil
1 ½ tablespoons table salt
¼ cup Cognac or brandy
4 tablespoons minced garlic (about 12 medium or 8 large cloves)
½ teaspoon granulated sugar
1 (28-ounce) can diced tomatoes, drained
1 cup medium-dry white wine such as Sauvignon Blanc
¼ cup minced fresh parsley leaves
1 pound linguine or spaghetti
Why This Recipe Works
Our fra diavolo recipe has a seriously garlicky, spicy, winey tomato sauce studded with sweet, firm fish. To get there, we seared and flambéed the fish with cognac to caramelize it and enrich its sweetness. Then we sautéed the garlic slowly for a mellow, nutty flavor and reserved a tablespoon of raw garlic for a last-minute punch of heat and spice. Simmering diced canned tomatoes with a splash of white wine (balanced by a bit of sugar) completed our perfect fra diavolo recipe in less than 30 minutes.
Before You Begin
Don’t be alarmed if the monkfish sticks to the pan initially; it will loosen after the cognac has been added and flamed. One teaspoon of red pepper flakes will give the sauce a little kick, but add more to suit your taste.
Instructions
- Bring 4 quarts water to rolling boil, covered, in large Dutch oven or stockpot.
- While water is heating, heat 12-inch heavy-bottomed skillet over high heat for 4 minutes. Meanwhile, toss monkfish, half of red pepper flakes, 2 tablespoons olive oil, and 3/4 teaspoon salt in medium bowl. Add monkfish to skillet and quickly spread in single layer; cook, without stirring, until bottom of monkfish turns spotty brown, about 30 seconds. Off heat, stir to turn monkfish, and add cognac; let stand off heat until cognac warms slightly, about 5 seconds, and return pan to high heat. Wave lit match over skillet until cognac ignites; shake skillet until flames subside, transfer monkfish to medium bowl, and set aside.
- Off heat, cool now-empty skillet 2 minutes; return to burner and reduce heat to low. Add 3 tablespoons olive oil and 3 tablespoons garlic; cook, stirring constantly, until garlic foams and is sticky and straw-colored, 7 to 10 minutes. Add remaining red pepper flakes, 3/4 teaspoon salt, sugar, tomatoes, and wine; increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes. Stir in reserved monkfish and accumulated juices, remaining 1 tablespoon garlic, and parsley and simmer until monkfish has heated through, about 1 minute longer. Off heat, stir in remaining 1 tablespoon olive oil.
- While sauce simmers, add linguine or spaghetti and remaining 1 tablespoon salt to boiling water, stir to separate pasta, cover, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta. Transfer drained pasta back to now-empty Dutch oven or stockpot; add about 1/2 cup sauce (without monkfish) and 2 to 3 tablespoons reserved pasta cooking water; toss to coat. Divide pasta among warm serving bowls, top with a portion of sauce and monkfish, and serve immediately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments